United States Chef
Recipes by Jessamyn Tuttle
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Rock the CasbahAnother extremely wonderful supper club event! This time our theme was “Rock the Casbah!” which guaranteed that all of us had The Clash stuck in… |
May 2013
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spice and daiquirisIt was Caribbean night at supper club. The day had started unpromisingly with a dense spring snowstorm, but by evening it was clear and almost warm.… |
Apr 2013
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Guinness chocolate cakeFor the March issue of Grow Northwest, I offered to write a cooking piece on Irish food. I cleverly sidestepped corned beef and cabbage and soda… |
Mar 2013
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boozy meringue cookiesIf you’re anything like us, you often find yourself in the position of having too many egg whites on hand. This is due entirely to Jon’s tendency to… |
Nov 2012
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1 vote
13 views
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pickled lotus rootRecently being in the odd position of having two leftover nodules of lotus root lurking in my fridge (H-Mart sells them in large packs, as it turns… |
Nov 2012
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1 vote
1 view
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street food partySupper club is back, and we really had a great theme this time – street food! We could easily repeat this theme every year and have a completely… |
Oct 2012
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1 vote
3 views
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pickled garlic scapesIt’s no secret here that I love garlic scapes, and I’ve already written about most of the ways we eat them: grilled, sauteed, blitzed into pesto.… |
Jul 2012
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1 vote
5 views
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kibbles and watSupper club was at our house this time, and we just had to do Ethiopian cuisine. We’ve been working on our injera recipe for a while, and wanted to… |
May 2012
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1 vote
2 views
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modern MexicanThe theme for our latest supper club was “modern Mexican.” It was another remarkable meal, made up of a series of composed small plates and some… |
Apr 2012
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1 vote
8 views
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Gentleman’s Relish and meyer lemon salsaLooking for something new and fun to do for a dinner party, I cracked open my copy of Sunday Suppers at Lucques… |
Mar 2012
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1 vote
11 views
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